Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, basic 3-2-1 pie dough. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Basic 3-2-1 Pie Dough is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Basic 3-2-1 Pie Dough is something which I’ve loved my whole life.

There is a bit of sugar for a slightly Try it with our Brown Butterscotch Pie or Tart Cranberry Pie. What to buy: It's worth the time to make this dough from scratch—it'll lend a. The easiest pie dough recipe you'll find.

To begin with this recipe, we have to first prepare a few ingredients. You can have basic 3-2-1 pie dough using 5 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Basic 3-2-1 Pie Dough:

1. Prepare 300 g all-purpose/plain flour
2. Make ready 200 g butter
3. Take 100 g (100 ml) ice water
4. Take 2 pinches salt (if using unsalted butter)
5. Take 10 g (2 tsp) sugar - optional for a hint of sweetness

Since all of my pie pans are nine inches, I almost always say that one batch is nine ounces. A simple pie dough rule that you can always count on. Our delicious homemade pie dough recipe is so easy, it'll take the stress out of making your Thanksgiving and fall pies. This is not an overstatement—softened butter or butter that's beginning to warm up will make the dough tough to work with.

Instructions to make Basic 3-2-1 Pie Dough:

1. Add flour to a large bowl. If using unsalted butter, mix in a few pinches of salt.
2. Cut chilled butter into small cubes and add to flour. Crumble it into the flour with your fingers until the butter turns to pea-sized pieces and dough is sandy.
3. Mix in the sugar if using. Then gradually mix in the ice water until the dough start to come together.
4. On a floured surface knead dough briefly until it forms a smooth ball.
5. Wrap each ball and refrigerate for at least 1 or 2 hours. You can also make ahead and keep in the fridge up to 1 week before using.
6. Roll out when ready to get baking! On a well floured surface, unwrap one ball of dough, sprinkle with some flour and start rolling out with your rolling pin.
7. Divide into two equal pies if you made the full recipe.
8. Roll out a little, lift and turn it a quarter turn and roll out more. Repeat several times until it's rolled out into a 30-32 cm (12-13 in) circle.
9. Trim the rough edges with a knife so it's a pretty 30 cm/12 in circle (or smaller for smaller pie/tart pan). I used a big bowl as a stencil to cut out.
10. Here it is after cutting.
11. Gently lay the trimmed crust into your pie dish and fold over the excess edges. You can make a crimping pattern or use a fork pattern the edges.
12. If you don't need to blind bake, go ahead and add your filling and stick it in the oven!
13. To blind bake for very wet fillings, lay a piece of aluminum foil over the pie crust and fill it with pie weights or dry beans. Bake at 425 F/210 C for 10 minutes or until slightly golden.

Don't remove the butter from the fridge until you're. If your pie dough splits and is not cohesive more shortening or water will bind it for rolling pie dough. If you want to get a little fancy with it, after you have positioned your dough on top of your pie, you can brush the strips with butter and sprinkle it with sugar. Basic Pie Dough is easy to make using your favorite Ninja® appliances. Discover delicious and inspiring recipes from Ninja® for every meal.

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